1. Upper shelves: foods that don’t need cooking, such as deli meats & leftovers.
2. Lower middle shelves: dairy such as milks, cheeses, yogurt & butter.
3. Bottom shelf: this is the coldest part of your fridge, & where wrapped raw meat & fish should be kept, to reduce the risk of cross contamination.
4. Drawers: vegetables, salads & fruit & herbs.
5. Door shelves: this is the warmest area of the fridge & best for condiments, jams & juice.
6. You can also store leftovers in clear, glass containers so you can see what you’ve got and then you’re more likely to eat it.
7. Start an ‘eat me first’ box so you’re not wasting food.

‍

Heading 1

Heading 2

Heading 3

Heading 4

Heading 5

Heading 6

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

Block quote

Ordered list

1. Item 1
2. Item 2
3. Item 3

Unordered list

• Item A
• Item B
• Item C

Text link

Bold text

Emphasis

^Superscript

_Subscript